Chop Chop and Sake To Me

Hachikari Cooking School

The mysteries and subtleties of Japanese cuisine and cookery are manifold, with a wide range of ingredients that are little known to foreigners and techniques privy only to specialists, so much so that ordering from a menu or trying to replicate a recipe can be a dizzying experience.

Which is precisely where the wonderful Hachikari Cooking School steps neatly into the breach. Set in a purpose-built kitchen, these customised classes of washoku, or traditional Japanese cookery, are conducted by chefs Akiayam and Mayu from Tokyo’s well-regarded Matsukari restaurant, so they really know their mishima from their kobe, and their tamahimo from their tamari.

With each 3-hour class (maximum 6 people) held in English and allowing for all levels of ability and experience, each student receives full, hands-on cooking instruction, learning new principles and flavour profiles, as well as knife skills and techniques, that can all be replicated at home and applied to many cuisines.

The classes also come complete with a chef's demonstration, a book of recipes and photos from the class, an assortment of key ingredients used, and of course, students get to eat the fab feast they’ve created along with a specially paired wine or sake.

From the advanced ‘Culinary Bootcamp’ to the ‘Gourmet Meals in Minutes’ modules, you’ll be stunning friends and family with your itamemono skills and ordering ichijū-sansai like a native in no time. Douzo meshiagare!